Ingredients:

  • 2 (14.5 oz) cans or 4 cups Frozen Cut Green Beans, thawed and drained
  • 1 (10.5 oz) can Cream of Mushroom Soup (Campbell’s recommended)
  • 1/2 cup Milk (Whole milk or semi-skimmed preferred)
  • 1 teaspoon Soy Sauce (or Worcestershire sauce)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 (6 oz) container French Fried Onions (divided)

Instructions:

  1. Preheat the oven to 350°F / 175°C. Lightly grease a 9x13 inch casserole dish. Drain the green beans thoroughly, ensuring excess moisture is removed (pat dry if using frozen), and transfer them to a large mixing bowl.
  2. Whisk the Creamy Base: Combine the Cream of Mushroom Soup, milk, soy sauce, garlic powder, and black pepper in a separate bowl. Whisk until completely smooth and homogeneous.
  3. Mix the Casserole Body: Pour the soup mixture over the drained green beans. Measure out 2/3 of the French fried onions (about 4 oz) and fold them gently into the bean mixture using a spatula. Transfer the mixture evenly into the prepared casserole dish.
  4. Initial Bake: Bake the casserole uncovered for 15 minutes. The edges should be actively simmering.
  5. The Final Topping and Finishing: Remove the casserole from the oven. Sprinkle the remaining 1/3 portion of French fried onions evenly over the top. Return to the oven and bake for an additional 5 to 10 minutes, or until the topping is golden brown and the sauce is bubbling vigorously throughout. Cool slightly (5 minutes) before serving.